Ingredients
Cheesecake
- 175 g blueberries, fresh or frozen
- 200 g plain sweet biscuits, crushed
- 100 g butter, melted
- 450 g cream cheese, softened
- 4 eggs
- 150 g caster sugar
- 1 tsp vanilla essence
Sauce
- 2 cups blueberries
- zest and juice of one lemon
- 3 TBSP sugar
- 1 tsp cornflour or cornstarch
Decorating Cream
- 1 cup cream
- 1 tsp vanilla essence
- 2 TBSP icing mixture or powdered sugar
Instructions
Base
- To make the base, crush the biscuits in a food processor.
- Melt the butter and then mix with the crushed biscuits.
- Line a 20cm springform tin with baking paper and press the crumb mixture onto the base.
- Spread the blueberries over the base and chill in the fridge until needed.
Cheesecake
- Beat the softened cream cheese with the sugar and vanilla until smooth.
- Add the eggs and mix.
- Pour the cheesecake mixture over the blueberries, tap the tin on the counter to release any air bubbles, and bake in a moderate oven, 170˚C for 45 minutes, or until until the cheeesecake is set. Let cool in the oven.
Blueberry Sauce
- Add the blueberries, sugar and lemon zest to a meduim suacepan.
- Cook on medium low heat until warm.
- Mix the lemon juice with the cornflour. Slowly, while stirring, add to the saucepan.
- Stir and cook for about 5 minutes.
- Take off heat and store in an airtight container in the fridge until the cheesecake is cooled down.
Decorating
- When ready to decorate, remove the blueberry sauce from the fridge.
- Whip the cream with the vanilla and icing mixture until it forms peaks.
- Pipe the cream around the edge of the cheesecake.
- Pour the blueberry sauce into the middle of the cheesecake.
- Serve!
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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.